I had 8 egg yolks leftover from the buttercream recipe. I did a quick google search and found a site (http://www.fortysomething.ca) that provided recipes to use up extra egg yolks by the number of egg yolks you have! How genius! I opted to make the caramel crème brulee. I only made homemade crème brulee once so I thought this would be good practice.
This turned out REALLY good! You can eat it without the sugar on top and it tastes like Mexican flan. It was sweet and creamy!
Ingredients:
1 cup of sugar
*Note: I forgot the vanilla and salt, and it still came out great.
Directions:
Preheat oven to 325 degrees.
Combine the milk and whipping cream in a saucepan and heat over low heat (just so they are not cold when you add it to the sugar later).
Combine the water and 1 cup of sugar in a large sauce pan and bring to a boil. Do not stir! Let the sugar boil for about 5-10 minutes, until the bubbling sugar is golden. Do not let it turn brown. Take it off the heat. Quickly poor the milk and cream mixture into the caramel while whisking. Add the vanilla and salt and whisk until incorporated.
In a separate, large glass bowl, whisk the egg yolks. Slowly pour the caramel mixture into them, a little at a time, whisking constantly.
Pour the mixture into 6 ramekins and bake in a hot water bath for 30-40 minutes or until the crème brulee is set. Let them cool and then refrigerate for a few hours or overnight.
Before serving, sprinkle about a teaspoon of sugar on each and caramelize with a blowtorch.
